Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 2 Tbsp Neutral Cooking Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Maple Syrup or Honey (Optional)
  • 1 Tbsp Neutral Cooking Oil
  • 1 lb Ground Pork (Mince)
  • 1 Shallot, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 3 Tbsp Gochujang (Korean Chili Paste) OR Sriracha
  • 2 Tbsp Soy Sauce (or Tamari)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1 Tbsp Dark Brown Sugar OR Maple Syrup
  • 1 tsp Toasted Sesame Oil
  • 1/2 cup Chicken Broth (low sodium)
  • 1 tsp Cornstarch (Maizena)
  • 1 Tbsp cold water (for slurry)
  • 2 Spring Onions (Scallions), thinly sliced
  • 1 tsp Sesame Seeds (toasted)
  • Pinch of Red Chili Flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Toss the prepared Brussels sprouts with 2 Tbsp oil, salt, pepper, and optional maple syrup. Arrange the sprouts cut-side down on the sheet pan in a single layer. Roast for 15–20 minutes, or until deeply golden brown and tender.
  2. While sprouts roast, prepare the sauce: Whisk together Gochujang, soy/tamari, rice vinegar, brown sugar, sesame oil, and chicken broth in a small bowl. In a separate, tiny bowl, combine the cornstarch and 1 Tbsp cold water to create a slurry.
  3. Sauté Aromatics: Heat 1 Tbsp oil in a large skillet/wok over medium-high heat. Add the diced shallots and sauté for 1 minute. Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
  4. Brown Pork: Increase the heat to high. Add the ground pork. Break it up initially, then leave it alone for 2-3 minutes to allow it to sear and brown properly before fully breaking it up. Drain off any excess fat.
  5. Finish the Pork: Pour the prepared Firecracker Sauce over the cooked pork and bring the mixture to a simmer. Pour the cornstarch slurry into the simmering sauce while stirring constantly. The sauce should thicken immediately, coating the pork beautifully. Cook for 1 minute to cook out the cornstarch flavour.
  6. Assembly: Divide the crispy Brussels sprouts among four serving bowls. Spoon a generous amount of the Firecracker Pork over the top. Garnish each bowl with sliced spring onions and toasted sesame seeds. Serve immediately.